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The new front door, and a cool slogan too: "Pleased to meet you -- meat to please you." Photo / SF Chronicle

The buzz in June was about Victorian Farmstead Meatsmoving to the Barlow in Sebastopol, and also Healdsburg Meat Co.planning to open in the former Healdsburg post office, as a project of Pete and Cathy Seghesio that’s separate from their Seghesio Family Vineyards.

Yet it seems that meat is on everyone’s mind lately, since you can add Belcampo Meat Co. to the juicy roster of newbies. It’s opening the week of Oct. 8 in Marin Country Mart of Larkspur, and according to Belcampo executive assistant Hannah Hausauer, the new store will be a full butchery, a take-out deli, a market and a sit-down restaurant.

As Belcampo’s website details, the boutique business strives to “offer California meat-lovers a traditional butcher shop experience updated for the consumer who seeks exceptional taste as well as responsible land and animal stewardship in their food choices.”

Those stewards would be Belcampo staff themselves, since the company owns and sustainably manages farms in California, Belize and Uruguay, and operates a produce farm and meat ranch in Gazelle, Calif. The concept was founded last year by Anya Fernald and Todd Robinson, with a pop-up café currently operating in partnership with Blue Bottle Coffee at Oakland’s Jack London Square.

More than just beef, the boutique meatery promises diverse proteins including squab and goat, along with a signature line of homemade charcuterie like salamis, prosciutto and culatello.

For to-go, think rotisserie chicken and prepared dishes such as cassoulet, while for the larder, envision staples along the lines of fresh eggs, butter, pasta and pickles.

As for the restaurant, the menu is a work in progress, though we can expect a seasonally changing line-up with a few standards like the Belcampo Burger. Already, the Oakland location has been garnering attention for its “Monthly Meat-Ups,” which are special lunches staged at Blue Bottle featuring treats like smoked beef heart and tongue sandwiches, beef chile verde with handmade corn tortillas and spicy pickled vegetables, or BBQ grass-fed flatiron steak sandwiches slathered in chimichurri sauce.

“Our aim is for Belcampo Meat Co. to be reminiscent of the butcher shops of yesteryears,” said Hausauer. “We want to embody an Americana feel, and provide delicious meat that is both good for people and the environment.”

If you’re out-and-about – say, traveling the world – keep your eyes peeled for more Belcampo enterprises, too. The company is opening a Belcampo Belize agritourism center in November, and breaking ground for a Uruguayan Estancia Belcampo in January .